LOUISE'S LEMON CHEESECAKE

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This is a really easy no-cook tangy lemon cheesecake. It is very quick to make and is ideal for entertaining as needs to be made and chilled a few hours before you want to eat it. I always make this whenever I have guests and have never had any complaints!

Method

Crush the biscuits thoroughly to fine crumbs.

Melt the butter in a saucepan and mix in the crushed biscuits and brown sugar. Press into an 8 inch loose bottomed cake tin (I have found it much easier to turn out using one of these). Chill in the fridge while you make the topping.

Beat together the cream cheese, castor sugar, lemon zest and lemon juice until smooth and creamy.

Whip the double cream until you have soft peaks.

Mix together the cream cheese mixture and the cream.

Spread over the base and chill for a couple of hours. Enjoy!

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